(Gluten Free, Dairy Free, Meat Free | Paleo and Whole30-Friendly) Alright everyone. It’s official. I’m really excited about this recipe! Why? Well, I concocted it, but more importantly, it meets my ‘awesome recipe’ requirements: it’s delicious, nutritious and really easy! Also, it’s tasty hot or cold so that you can enjoy the leftovers in your packed lunch, which is a super bonus in my books. Give it a try and let me know if you also think it passes the ‘awesome recipe’ test 🙂 Otherwise, enjoy!

Ingredients for Crust

• 500 g (2½ cups) roasted blue pumpkin or butternut squash (or any sweeter winter squash)
• 1 tsp extra virgin olive oil
• Salt and pepper, to taste

Ingredients for Frittata

• 2 tsp extra virgin olive oil
• 2 leeks, chopped
• Salt, to taste
• 8 large eggs (or 6 eggs + ¼ cup unsweetened almond milk –if you’re running low on eggs like I was)
• 2 handfuls fresh, chopped kale (or spinach if you’re not a kale fan)
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Directions

1. Preheat oven to 200C (400F).
2. Roast squash: Peel and dice the butternut squash or blue pumpkin (or any other winter squash you might have that’s a bit sweeter), drizzle with olive oil, salt/pepper and roast in oven on 200C(400F) for 20-30 minutes or until tender. Remove from oven to cool.
3. Coat the bottom of a pie plate with 1 teaspoon olive oil.
4. Add 500 g (2½ cups) of roasted squash/pumpkin cubes to pie plate. Spread evenly in dish and pat down and slightly up on sides like a pie crust. Set aside leftover roasted squash/pumpkin to add to salads or make Butternut Squash Mac ‘n Cheeze!
5. Bake the squash in pie plate for 15 minutes to get a little a crispy on edges.
6. Whilst the crust is baking, chop leeks and add to a frying with 2 teaspoons of oil. Cook over medium low heat, stirring occasionally, until the leeks have softened and caramelised. Season with salt.
7. Beat the eggs (with unsweetened almond milk if you didn’t have enough eggs) and mix in kale, caramelised leeks and spices. I try to get my frittatas to a 50% egg and 50% veggie combination, which looks something like this.
8. Once the crust is done, remove from oven and let cool for 5-10 minutes. Mine looked like this when I pulled it out. 
9. Add the egg and veggie mixture to the crust.
10. Bake for 20-30 minutes, or until you can give the frittata a little shake/wobble and it’s set in the middle. Bake for 1-2 minute increments if you think it needs more cooking. Enjoy! xx